Directions

Roughly chop onion and sauté with butter and salt and pepper over medium heat until onions are translucent. Add the red wine and garlic and cook for an addition 3 minutes.

Combine the sautéed ingredients with the squash. Add the feta, thyme, and red pepper and mash until evenly mixed.

Roll out pie crust and cut circles at least 3 inches in diameter. Brush circles with egg, place approximately a tablespoon of squash mixture (amount will vary depending on the size of your circles) in the middle of each circle, then fold over the dough and crimp edges the secure.

Transfer empanadas to an ungreased baking sheet, brush outside with additional egg, and cook for 15-18 minutes or until golden brown.